Bean Salad with Lemon Cumin Dressing
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.
Ingredients
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1 small clove garlic, chopped
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1 teaspoon kosher salt, divided
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½ cup extra-virgin olive oil
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¼ cup lemon juice
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2 tablespoons ground cumin
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¼ teaspoon ground cinnamon
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2 15-ounce cans dark red kidney beans (see Tip), rinsed
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1 15-ounce can chickpeas, rinsed
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1 cup finely diced carrot
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1 ½ cups chopped fresh parsley
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½ cup chopped fresh mint
Description
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Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold.
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